Prep: 15m
Cook: 3h
Serves: - 18 +
Ingredients
6¾ tbsp massaman curry paste 13½ cm piece of ginger, minced 13½ cloves garlic, minced 2¼ tbsp galangal paste 4½ stalks lemongrass, minced
Method
Blend ingredients until smooth Add water as needed Use for massaman curry and freeze the rest
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
3⅗ kg beef, e.g. chuck 2¼ tsp cinammon, ground 1⅛ tsp cumin, ground 1⅛ tsp coriander, ground 13½ tbsp paste 2¼ litre coconut milk 2¼ large onion, wedged 1⅛ kg small potatoes, peeled 4½ tbsp fish sauce 3⅜ tbsp palm sugar 4½ tbsp tamarind paste 2¼ tbsp peanut butter 6¾ tbsp peanuts, unsalted & roasted
Cut 3⅗ kg beef, e.g. chuck into 5cm chunk Brown beef in batches and set aside Add 13½ tbsp paste Fry for 3-4 minutes then add 2¼ tsp cinammon, ground, 1⅛ tsp cumin, ground, 1⅛ tsp coriander, ground Add half the coconut milk, stir until split Add the beef Add remaining coconut milk and water to just cover the beef Add 4½ tbsp fish sauce Add 4½ tbsp tamarind paste Add 3⅜ tbsp palm sugar Add 2¼ tbsp peanut butter Simmer for 1.5-2 hours Add 1⅛ kg small potatoes, peeled, 6¾ tbsp peanuts, unsalted & roasted and 2¼ large onion, wedged Cook for 30-40 minutes Adjust seasoning Serve with white rice, green beans, lime juice, chopped coriander
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